Beef Empanadas

Ingredients

For the Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 1 egg
• 1/3 cup ice water (add more if needed)
• 1 tablespoon white vinegar

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 pound ground beef
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder (optional for heat)
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 cup tomato sauce
• 1/4 cup raisins (optional)
• 1/4 cup green olives, chopped
• 1 hard-boiled egg, chopped (optional)

For Assembly:

• 1 egg (for egg wash)
• 1 tablespoon water

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Instructions

1. Prepare the Dough:

1. In a large bowl, mix flour and salt.
2. Add the diced butter and work it into the flour with your fingers or a pastry cutter until it resembles coarse crumbs.
3. In a small bowl, whisk the egg, ice water, and vinegar together.
4. Gradually add the wet ingredients to the flour mixture, mixing until the dough comes together. Add more water if needed.
5. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 1 hour.

2. Make the Filling:

1. Heat olive oil in a skillet over medium heat.
2. Sauté onions and garlic until fragrant and translucent.
3. Add the ground beef, breaking it up as it cooks. Season with cumin, paprika, chili powder, salt, and pepper.
4. Stir in tomato sauce, raisins, olives, and hard-boiled egg. Cook until the mixture thickens slightly. Let cool.

3. Assemble the Empanadas:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the dough on a lightly floured surface to about 1/8 inch thick.
3. Cut out circles (4–6 inches in diameter) using a cutter or bowl.
4. Place a spoonful of the beef mixture in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by crimping with a fork.
5. Place empanadas on the prepared baking sheet.

4. Bake:

1. Whisk the egg and water together to make an egg wash. Brush it over the empanadas for a golden crust.
2. Bake for 20–25 minutes, or until the empanadas are golden brown.

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Nutritional Values (Per Empanada, approx. 10 servings):

• Calories: ~230
• Total Fat: ~12g
  • Saturated Fat: ~5g
• Cholesterol: ~45mg
• Sodium: ~300mg
• Total Carbohydrates: ~20g
  • Sugars: ~2g
• Protein: ~8g